What we have learned
How We set our table for 8 - the corner dishes hold seasoned butter.
Tongs for each dinner guest; plate separation keeping the raw from the cooked (if guests have preferences not to mix their meats); a lazy susan to hold the 10 sauces.
Morgan Steam Table:
Keeps the homemade sauces warm, and not cooked
Having the steam table (a big pan or vessel with 1" of water over low heat achieves this or you can purchase one for $8900) either one will do.
Our sauces included:
Green Peppercorn- Bombay Curry
- Maple Orange Rosemary
- Bernaise
- Sukiyaki
- Peanut Sauce
- Lime Butter
- Wasabi Sauce
- Homemade Shrimp Cocktail
- Honey Mustard
"la mise en place" *
- lime juice
- lemon juice
- Blue Agave Syrup**
- crushed fresh garlic
- crushed fresh ginger
- sliced shallots
- kosher salt
- pepper
*Mise en place (pronounced [miz ɑ̃ plas], literally "putting in place") is a French phrase defined by the Culinary Institute of America as "everything in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that he or she expects to prepare during his/her shift.] http://en.wikipedia.org/wiki/Mise_en_place
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**Agave nectar (also called agave syrup) is a sweetener commercially produced in Mexico from several species of agave, including the Blue Agave (Agave tequilana), Salmiana Agave (Agave salmiana), Green Agave, Grey Agave, Thorny Agave, and Rainbow Agave.[1][2] Agave nectar is sweeter than honey, though less viscous. http://en.wikipedia.org/wiki/Agave_nectar
Cooking 8 or 10 sauces quickly is not easy and to do all of them yummy not probable, sooooooooooooo start all of the difficult ones (not the bernaise this will be the last one you do if done right it takes 2-3 minutes... yes it takes practice) green peppercorn sauce for example you can complete until the very last ingredient...cream. The mise en place can be made a few hours ahead of time to help the flow and creativity of your saucery skills this really does help. Bearnaise sauce is a must, especially a good one, if you have never made one practice before your first Hot Rock dinner. I know of 6 different ways using various sources of heat and skills pick one and master it. I use a simple pot and burner adding butter cubes to control the heat, removing it from the burner periodicaly whisking constantly using my own homemade taragon vineger.....trust me... practice.
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